Source: dLife

Delicious stew of vegetables that can be served hot on a baked potato or cold with crusty bread.

Servings

1 Eggplant, fresh, whole, peeled , cut into 1-inch cubes
1 tsp olive oil
2 medium onions , sliced
4 medium zucchini , cut into 1/2-inch slices
2 medium bell peppers , chopped (green, red or yellow or any combination)
2 large tomato , chopped
1 tbsp fresh thyme , chopped (1 tsp dried, crumbled)
1 tbsp oregano leaves , chopped (or 1 tsp dried, crumbled)
1 tbsp fresh basil , chopped (or 1 tsp dried, crumbled)
2 medium garlic cloves , minced
0.5 tsp salt
1 pinch black pepper (to taste)

1 Remove the peel of the eggplant, unless it is very young.
2 Over medium-high heat, heat a large, heavy nonstick skillet, then pour the oil in the skillet and swirl to coat the bottom.
3 Cook the onions for 2 to 3 minutes, or until tender.
4 Stir in the remaining ingredients, including the eggplant.
5 Reduce the heat and simmer, covered, for 30 to 45 minutes, or until the vegetables are thoroughly cooked, stirring occasionally.
6 Cook, uncovered, for 5 minutes to reduce the liquid.

Ratatouille is best made a day ahead in order to allow the flavors to blend. Additionally, it can be served warm or cold.